It all started with a craving for sweet potato something! You know how it is—when fall is almost here, but not quite. The weather hasn’t fully shifted in Virginia yet, but it’s the end of September, so you already know it’s time to break out the cinnamon full throttle. 🍂
I hit the grocery store and grabbed three sweet potatoes, knowing I was about to create something sweet. Sweet potato cheesecake? Sweet potato pie? I wasn’t sure yet, but I knew there was a sweet potato creation happening in my kitchen that very night.
Here’s where things took a turn. After scrubbing and roasting those sweet potatoes to caramelize their natural sweetness, I placed them in the fridge to chill overnight. The next day, with fresh fish and greens from the market on the dinner menu, I wanted to incorporate those sweet potatoes, but not in the way we usually do. Then it hit me: Sweet Potato Cornbread!A little savory, a little sweet—the perfect side for my dinner. I knew I had to put my own spin on it, and now I’m excited to share it with y’all.
I’ve been on the hunt for a cornbread recipe with a little something extra, and I came across an amazing Sweet Potato Cornbread from SavoryExperiments.com. Her take on this cornbread was so tempting, I had to give it a try! After reading about her experience, I decided to add my own twist to fit my flavor profile.
So here’s my version of Sweet Potato Cornbread—a sweet and savory dish that’s sure to warm up your kitchen this season. Let’s get into it!
Sweet Potato Cornbread
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A delicious twist on a Southern classic, this Sweet Potato Cornbread combines the rich, caramelized flavor of roasted sweet potatoes with the warm spices of cinnamon and nutmeg. The result is a perfectly balanced cornbread that’s slightly sweet, moist, and packed with cozy fall flavors. Whether served as a side with savory dishes or enjoyed on its own with a drizzle of honey, this cornbread is sure to be a hit at your table.
Roast the sweet potatoes: Scrub and wash your sweet potatoes thoroughly, poke holes in them with a fork, and wrap them in foil. Place them in a cast iron skillet and roast at 400°F for about 40-50 minutes, or until soft and caramelized. This roasting step brings out the best flavor and velvety texture, perfect for baking!
Let the potatoes cool, then chill them in the fridge overnight (or you can use them immediately if you’re short on time). Once ready, scoop out the flesh and puree it in a food processor.
Preheat your oven to 375°F (190°C) and place 2 tbsp of butter in a cast iron skillet. Place in the oven while the oven preheats and allow your butter to melt in the pan.
In a large bowl, whisk together the dry ingredients: cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a separate bowl, combine the wet ingredients: remaining melted butter, buttermilk, eggs, vanilla extract, and mashed roasted sweet potato.
Gradually fold the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix!
Pour the batter into the prepared pan or skillet, smoothing the top with a spatula.
Drizzle honey on top of cornbread mixture before placing the skillet into the oven.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. The edges should be golden and slightly crisp.
Let the cornbread cool for a few minutes before slicing and serving. Enjoy it warm with a dab of butter or honey!
Notes
Roasting the sweet potatoes: Roasting your sweet potatoes is key to achieving the caramelized flavor and velvety texture. You can roast them in advance and refrigerate them for up to 3 days, or freeze the puree to use later.
Sweetness level: If you prefer a sweeter cornbread, feel free to add more brown sugar, or even drizzle some honey over the finished product for an extra touch of sweetness.
Cornmeal texture: Using stone-ground cornmeal will give you a slightly heartier texture, while finely ground cornmeal will make the cornbread softer and more cake-like. Choose based on your preference!
Substitutions: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for a few minutes.
Serving suggestions: This cornbread pairs beautifully with savory dishes like chili, fried fish, or fresh greens. For a sweet treat, try serving it with whipped honey butter or a cinnamon butter glaze.
Storage tips: Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigerate it for up to a week or freeze it for up to 3 months.
Keyword cornbread, sweet potato
Why You’ll Love It:
This Sweet Potato Cornbread is the perfect balance of sweet and savory. Roasting the sweet potatoes brings out a caramelized flavor, while the cinnamon and nutmeg give it that warm, comforting spice. It’s a great twist on a classic, making it an ideal side for dinner or a sweet snack on its own.
A Sweet Pairing:
If you’re feeling fancy, serve this cornbread with a cinnamon honey butter or a warm apple cider glaze. Either way, it’s a win!
Recipe Inspiration:
I was inspired by a Sweet Potato Cornbread recipe from SavoryExperiments.com, but of course, I had to add my own twist to make it fit my flavor profile. Her version was a great base, but I wanted to bring in some extra sweetness and spice. Check out her blog if you’re looking for more inspiration in the kitchen!
What’s Next?
Give this recipe a try and let me know what you think! Whether you whip it up as a side for dinner or as a sweet treat on its own, I’d love to hear how it turns out. Share your creations with me on Instagram, and don’t forget to tag me so I can see what’s happening in your kitchen!
